Best Eggplant Stuffed With Crawfish Recipes

STUFFED EGGPLANT WITH SHRIMP AND BASIL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
• Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

EGGPLANT STUFFED WITH CRAWFISH

Steps:

• Preheat oven to 400 degrees. Roast the eggplants until tender, but not collapsed, about 30 minutes. Let cool. Split in half lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells. Coarsely chop the flesh and set aside. Lower the oven temperature to 350 degrees.
• Heat the oil in a medium nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 15 seconds. Add the onions and cook until soft, about 5 minutes. Add the crawfish and cook for 1 minute. Add the chopped eggplant and cook for 1 minute. Add the tomatoes and cook for 3 minutes.
• Remove from heat and stir in the parsley, 4 tablespoons of the bread crumbs, the salt, pepper and vinegar. Spoon the mixture into the eggplant shells, mounding it in the center. Sprinkle with the remaining bread crumbs. Place on a baking sheet and bake for 20 minutes.
• Preheat the broiler. Place the stuffed eggplants under the broiler until the crumbs are browned. Divide among 4 plates and serve immediately.

SEAFOOD-STUFFED EGGPLANT

Steps:

• Preheat broiler. Arrange eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.
• Preheat oven to 375°F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.
• Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp and cayenne; sauté until shrimp are cooked through, about 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)
• Preheat oven to 375°F. Sprinkle stuffing with remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.